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Chocolate Zucchini Cupcake

Chocolate Zucchini Cupcake

Kids won't notice what makes these cupcakes so moist and delicious! Recipe adapted from Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz

Ingredients:

Instructions:

  1. Preheat oven to 350ºF and apply non-stick spray to 20 cups of a 24-cup muffin pan or line with paper cups.
  2. In a bowl whisk together:
    • 1 1/2 cup brown sugar, light
    • 1/4 cup butter, unsalted , melted
    • 3/4 cup vegetable oil
  3. Whisk in one at a time until incorporated:
    • 3 eggs, large
  4. In a food processor using the grating blade grate:
    • 2 medium zucchini
  5. Stir in grated zucchini and:
    • 1 tsp vanilla extract
    • 1/2 cup buttermilk
    • 1 cup chocolate chips, bittersweet
  6. Divide batter evenly into the prepared muffin pan and bake in the oven for 35 mins., or until a toothpick inserted in the center of the cupcake comes out clean.
  7. Let the cupcakes rest in the pan for 5 mins., then turn out onto a cooling rack to cool completely.

Chocolate Zucchini Cupcake  Detail

Prep Time: 20 min
Cook Time: 20 min
Inactive Time: 1 hour cooling time
Difficulty: Easy
Servings: 20
Serving Size: 1 cupcake